Dandelion greens refer to the leaves of the dandelion plant, scientifically known as Taraxacum officinale, and colloquially as Swedish mums. Belonging to the Asteraceae (Sunflower) family, these greens are considered a weed in the United States, although they are remarkably nutrient-dense. The mature leaves boast a distinctly bitter flavor, while younger leaves offer a milder taste.

Despite their classification as a weed, its greens are edible and widely utilized in culinary applications, particularly in salads and the production of dandelion wine. Additionally, they find their way into herbal teas and supplements, functioning as a natural remedy. These applications aim to support blood sugar management and enhance skin, liver, and heart health, owing to the rich nutritional profile of dandelion greens.

Botanical marvels found across six continents have served as a culinary resource since ancient times. While these plants are distributed globally, the varieties cultivated for commercial consumption primarily originate from Eurasia and North America. As per their geographical roots, dandelions are native to Europe, extending eastward to Siberia, and have successfully naturalized across the Indian subcontinent.

As perennial plants, it exhibit a unique characteristic wherein their leaves regenerate if the taproot remains undisturbed. This resilience contributes to their sustained availability for harvest. Beyond their culinary uses, dandelions have a rich history of medicinal applications, further highlighting their significance.